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Do You Have Gluten Whiplash?

Going gluten free can be a saving grace for many. However; a common clinical manifestation called Gluten Whiplash occurs for many who do not go TRUE gluten free. The Gluten Whiplash Effect typically occurs 3-6 months after starting a gluten free diet. Let me explain. When one initially goes gluten free, a state of dietary distress and confusion sets in. Many limit their diets to an extreme because they are not quite sure what to eat. The typical gluten free diet learning curve takes 8-12 weeks. This is because one must spend enough time educating themselves about acceptable products, restaurants, etc. During this time, the body starts to heal and most people do very well noticing dramatic improvements in their health. Once the learning curve is conquered, people tend to gravitate toward the processed, packaged “gluten free” food items. People tend to get lazy and make the choice of convenience over health. BIG MISTAKE! This is where Gluten Whiplash tends to set in.

What is Gluten Whiplash?

Gluten whiplash is a clinical phenomena that I have observed over and over again where a patient starts to develop disease symptoms after being gluten free for several months. The typical case coincides with the liberal use of processed “gluten free” products. For detailed information on this, watch this video now.

Gluten Free Diets Are Failing to Adequately Heal Patients

Certainly the increased availability of processed traditional gluten free foods has helped spread awareness on this very important topic. However; it has created a secondary problem. People going gluten free who use a large amount of these processed foods are not healing. Several studies have been done to confirm this. One can speculate as to why. I have given you examples and reasons above.

Let’s take a look at why:

  • Processed and packaged food is not healthy. One cannot expect to achieve or maintain good health eating unhealthy foods (I know, this should be a no brainer).
  • Many over the counter packaged foods contain cross contamination of gluten
  • Many “gluten free” products contain other types of grain based glutens that have been shown to cause similar damage in those with gluten sensitivity (learn more about this here).
  • Most processed “gluten free” products contain genetically modified grains that have been shown to be detrimental
  • Processed “gluten free foods contain high amounts of sugar, preservatives, chemicals, and are devoid of any significant nutritional value.
I know that many of you reading this can relate. I have personally seen this phenomenon clinically in more than a thousand patients. If you happen to fit the profile above, or if you are just not responding to a traditional gluten free diet, a TRUE gluten free may be an answer to your prayers. If you need help navigating the differences, sign up for the Gluten Free Health Matrix here.   In good health, Dr. Osborne – The Gluten Free Warrior

7 Responses

  1. Great info, would like to add that some may find they may have trouble eating meat from animals that are fed a lot of grain in their diet instead of what nature intended for them to eat.

    One would want to look for meat products from farmers who feed their animals correctly. Actually it’s best for all to do so, not just those who are gluten sensitive. 🙂

  2. There have been tremendous developments in diet needs for celiacs. We are in such an instant society that the art of making it ourselves is vanishing much to everyone’s detriment. I am in the process of putting together recipees for my 5 year old grand-daughter who has just been diagnosed with C. D. . Eating gluten free is so natural for me that I hardly think about how I cook. It will be a challenge for her mom to learn that she can cook from scratch.

  3. Such great suggestions!
    I’ve been GF 2 1/2 years, & try to follow our old La Leche League motto of eating a wide variety of FOOD in as close to it’s natural state as possible! And cook most of my food from scratch, using predominantely whole OG ingredients.
    I have a CSA share, & my own OG garden – Quinoa is my favorite seed, & I don’t eat much pasta etc. I also take digestive enzymes (with my handful of supplements) & take one when I eat out – also tend to stick to salads, fish, veg – occasionally a GF pasta dish at a ‘known’ restaurant!
    I’ve also noticed the lack of OG GF flours – so sad!
    One of the NDs I work with shared ‘the Whole Life Nutrition Cookbook’ with all gluten-free, many egg-free & dairy-free recipes – some great whole food ideas, pantry tips, & great ‘from scratch’ recipes! This would be a good counter for gluten whiplash!

  4. A blood test in March showed I was allergic to wheat. I went instantly GF, without further testing. My migraines went away for about 5 months, before returning. I’m trying the Paleo Diet for 30 days, which does not include dairy or potatoes. My test for milk did not test positive, but even as a child never liked milk or the mucus it produced along with a queasy stomach. I have Hashimoto’s, so I know I may have CD. What tests do you recommend to determine this AND should I have further tests regarding dairy? (Living in the nation’s Dairyland makes this tough.)

  5. Every article I read on this site could be written by me! This is exactly what I am going through now. All my issues are being validated here. Thank you

  6. How does one go Paleo successfully? I have tried in the past but have been unsuccessful do to my eating disorder. 🙁 It’s very frustrating for me because I can’t handle oats and other grains I was diagnosed with Celiac Disease in ’08 and am very frustrated with the “my plate” suggestions my Dietitian gives me. I live on processed food I am ashamed to say and it’s hard for me to even eat vegetables and fruit. I want to make this the year I get my health under control I am over 100 lbs overweight and it is affecting not only my health but my self esteem. Thank you to whoever replies to this! 🙂

  7. Whenever I get a virus (upper respiratory), I can’t get over it and have to take steroids. I’m gluten Intolerant and pretty good, without the use of inhalers or steroids, until I get a upper respiratory virus. Then if I don’t use steroids, antibiotics, inhalers, I can get pneumonia. Dr’s don’t have answers. Thankfully. a nurse practitioner tested me for gluten intolerance otherwise I would still be sick all the time. Any ideas of what may be going on?

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